Peas and Scallion Rice

I had peas. I had scallions. And I was awfully bored to cook a detailed meal.
I’m sure, by now I’ve established myself as a super-lazy cook…but, with astute shortcuts to healthy and delicious food 😛
Peas and Scallion RicePreparation time: 10 minutes
Cooking time: 15 minutes
Serves: 4

Ingredients:
2 cups long grain/ basmati rice
A cup of chopped spring onions (scallions)
A cup of frozen / fresh peas
2 cups Vegetable / chicken stock. Normal water will also do
1 cinnamon stick
2 tsps freshly ground black pepper
Oil for frying
Salt to taste

Method:
1. Wash and drain the rice. Boil the stock and keep aside
2. Heat oil in a pan, add the scallions and stir
3. Pop in the cinnamon stick and let its flavor release
4. Next, add the rice, peas, salt and pepper and give it a stir
5. Pour in the boiled stock and cook it on a slow flame, lid on
6. Should be done in 10 minutes.

P.S.: Soup cubes are readily available in groceries. Boil the veg/chicken cubes in plain water to make the stock.

They say there are no shortcuts to success. I say, there certainly are a million, when it comes to lazy yet yummy, healthy and comforting meals 🙂

NonVeg Veg

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Warm welcome to BitesandPlaces!
My humble little blog has its own story to tell… my story… I’m gregarious being, vagabond at heart and have a monstrous appetite for food. I used to be a Human Resource professional until few years ago. To be among, with and for people was the reason I’d chosen this field.
Being in HR, I could only accomplish the ‘people’ part. I still yearned to be in those places I saw on TV and travel magazines and craved to eat all kinds of food that lulls you into coma. I didn’t want to be just a spectator anymore. I wanted to be in those pictures.
Luck smiled at me and I fell sick with an awful heart, lungs and liver disorder. Family said stay home. Rest.
Rest? Were they crazy? I grabbed this opportunity and quit my job; to pursue my passion – people, places and food.

Being on my own gave me lot of spare time for all the three.
I’m not a professional cook, but I’m mighty passionate about cooking. Although Indian, BitesandPlaces does not restrict itself to just the dishes of my country, which are toothsome beyond doubt. I’ve also tried to put together a bunch of mouth-watering and eye-pleasing recipes scattered from all parts the world. A lot of them are a tribute to my mum’s kitchen, the ones I grew up with. Few of them are a result of my experimentation and few others, borrowed from my generous friends 🙂

I religiously follow Andrew Zimmern’s favorite quote – what looks good to your eyes, EAT IT!! After all food is something that follows no boundaries, isn’t it.

Travel, I believe, is about exploring new places, meeting new people, building new relations, soaking in their culture, gorging on their cuisines, discovering their stories and of course, capturing all of these in my teeny-tiny camera.

After having been there and done that, I was inspired to share my travelogues with you, encourage you to travel and in some way find a bit of your happiness through me.
Thus BitesandPlaces was born!

Life’s a journey and people, places and food are all a part of it. So, come along with me and eat your way through this journey called Life…

I like staying connected. And it’ll be a frosting on my cake if you drop a line or two at natasha@bitesandplaces.com.

Celebrate Life!!!
Natasha Gracious

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